Spring Gardening | Wellness | Lavender Centerpiece Made Easy | Fresh Carrot Ginger Soup!

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COMPOST BIN ⤵️
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COMPOST BAGS ⤵️
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CARROT GINGER SOUP RECIPE ⤵️
Servings: 8
Time: 35 minutes
✨Ingredients
2-3 T. Coconut oil
1 medium brown onion, small diced
2-4 garlic cloves, minced
3 pounds carrots, peeled and cut into large chunks
2 quarts chicken broth, plus extra
2-3 T. fresh ginger root, grated
1/4 T. red chili pepper flakes
1-2 T. Agave nectar (optional)
Additions:
Nut butter, canned coconut milk, coconut flakes, chopped pistachios/cashews/peanuts, chopped basil, lime.
✨Directions
In a large soup pot, warm coconut oil over medium heat. Add in chopped onion and sauté for 8-10 minutes, until softened but not browned.
Add minced garlic to the onions stirring for one minute before mixing in the carrots, until everything is coated with oil. Quickly pour in the chicken stock and chili flakes, turn up the heat to medium-high bringing liquid to a boil. Once boiling, reduce heat and simmer for about 20 minutes.
Check for doneness by using a fork to pierce a carrot so it easily slides in. Stir in ginger, taste for salt and pepper, adding more to personal taste. If you like your soup a bit sweeter, squeeze in a tablespoon or two of agave.
Once flavors are to your liking, remove pot from burner and carefully ladle small batches into a heat proof blender, making sure not to overfill and burn yourself. Pour batches into another soup pot and test for texture adding more chicken (or vegetable) stock to desired consistency.
✨Notes
For added depth of flavor and added nutrition, stir in chunky or smooth nut butters or canned coconut milk. Top with coconut flakes, fresh chopped basil, chopped pistachios or cashews and/or a squeeze of fresh lime.
Enjoy!
00:00 Intro
01:34 Book Talk
03:49 Gardening
09:35 Carrot Ginger Homemade Soup
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